Turkey Tail Mushrooms

Scientific Name(s): Trametes versicolor, also called Coriolus versicolor
Abundance: common
What: mushroom
How: tea, tincture
Where: dead trees
When: spring, summer, fall, winter
Nutritional Value: medicinal
Dangers: while not poisonous, the from the mimic False Turkey Tail crust mushroom (Stereum ostrea) don't taste as good.

COLLECTING MUSHROOM REQUIRES 100% CERTAINTY. WWW.FORAGINGTEXAS.COM ACCEPTS NO RESPONSIBILITY FOR IDENTIFICATION ERRORS BY ANY READERS.

Growth Form: Trametes versicolor typically grows in overlapping clusters on logs and stumps.

Cap Shape and Size: The caps are small, fan-shaped or semicircular, typically 1 to 4 inches across and 1/8 inch thick. The surface is distinctly multicolored, with zones of brown, tan, white, blue, and other colors. Bands alternate between smooth and velvety textures.

Gills or Pores: This species has pores rather than gills. The pores are small and round, white to light brown.

Stipe Characteristics: Trametes versicolor usually does not have a noticeable stipe, as the caps grow directly out of the wood.

Odor: It generally does not have a distinctive odor.

Bruising: The flesh is too tough for bruising to be noticeable.

Spore Color: The spore print is white to light yellow.

Substrate and Habitat: Commonly found on dead hardwood, particularly beech and birch, but also on conifers.

Other Characteristics: The mushroom is inedible due to its tough texture but makes a delicious mushroom broth.

Turkey Tail mushroom clusters. Many different colors are possible.



Close-up of top of Turkey Tail mushroom. This one is slightly larger than a US quarter coin.


Close-up of bottom of Turkey Tail mushroom. This one is slightly larger than a US quarter coin.



MIMICS!
Topside view of False Turkey Tails mushrooms (Stereum ostrea). 


Underside view of the "crust" covering most of the dead log. This crust has a smooth surface and lacks the pores of Trametes versicolor


The underside of mimic Gilled Polypore (Trametes betulina) has gills rather than pores underneath. Don't eat/drink it.



North American distribution, attributed to U. S. Department of Agriculture.


The only public lands in Texas you can legally harvest mushrooms are National forests and grasslands. Check the rules and regulations for your state to stay out of trouble. Some national forests require you to purchase a mushroom harvesting license.

Turkey Tail mushrooms are one of the most powerful wood decomposers in the forest and can be found on just about any dead tree. When young and fresh they really do look like the multicolored, striped fan-shaped tails of turkeys. They have bands of red, brown, white, and gray as well as yellow and even purple. They often grow in thick, overlapping patches on dead hardwood and softwood trees though the mushrooms themselves are quite thin.They will grow parallel to the ground and have a slight bowl shape with the lowest point being its attachment to the tree. They will be fan-shaped ranging from half-circles to almost full circles. They give white spore prints.

There are several very similar mushrooms so to be sure you have Turkey Tails ALL the following details must be met:
1. They are polypores. Turkey Tails will not have gills on their underside but many tiny pores from which spores are released.
2. These pores are extremely small but still visible to normal eyes, numbering 3-8 per millimeter. A magnifying glass helps see them properly. If only 1-3 pores per millimeter you have some other Trametes species
3. The topside feels velvety/fuzzy due to many tiny hairs. A magnifying glass will also help to see these hairs.
4. Is the top of the mushroom white to grayish? If so, you do NOT have a Turkey Tail but likely the related, Trametes hirsuta, species.
5. Do the colored zones blend/run together or do they have sharply-defined boundaries? If not sharply define it is likely you have Trametes pubescens.
6. The mushroom must be flexible yet thin. Stiff mushrooms are probably Trametes ochracea.

Turkey Tail tea has a lovely mushroomy flavor. Collect five fresh mushrooms about the size of a quarter. Chop these up and boil them in one cup of water for ten minutes. After boiling them ad a bit of cold water to bring the volume back up to one cup. Strain out the mushroom bits (don't eat them) then drink it once it has cooled off enough to imbibe safely.

Scientific studies have shown Turkey Tail mushrooms contain a number of anticancer and antibiotic compounds, though this information is NOT to be considered medical advice.

Tea made from the fresh mushrooms is a traditional method of accessing these medicinal molecules. Also, an alcohol extract of Turkey Tails can be used to access the medicinal properties of these mushrooms. Half-fill a jar with chopped/shredded Turkey Tails then add enough vodka or other 100-proof alcohol to cover the mushrooms with 1" alcohol above the mushrooms. Tightly cap then vigorously shake the bottle. Shake it 1-2 times a day for six weeks then strain out any mushrooms solids. Place the filtered tincture in a colored, stoppered bottle and store in a cool, dark place. Traditionally, 3-5 drops of this tincture would be taken daily, though do NOT consider this medical advice.

Often the alcohol-extracted mushroom material was then be boiled in water to extract any water-soluble medicinal molecules. Starting with twice as much water (by weight) as mushrooms, this was boiled down to half. The decoction was allowed to cool, solids were strained out, and then added to an equal amount of the alcohol tincture. This gave a solution that was 25% alcohol which was enough to preserve it. The dosage of this solution was still 3-5 drops a day.

A comprehensive review of the medicinal properties, including many scientific journal referneces, of Turkey Tails mushrooms can found in MycoMedicinals.

When identifying mushrooms always cross reference them with several books to achieve the proper level of certainty. I'm not trying to sell you books, I'm trying to help you avoid a mistake.



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Nanadina

Scientific Name(s): Nandina domestica
Abundance: invasive
What: berries, young leaves
How: boil leaves twice, berries made into jelly
Where: landscaping, woods
When: spring, summer, fall, winter
Nutritional Value: wood/roots contain berberine and
Dangers: seeds of berries are mildly toxic, leaves must be boiled twice before eating

Leaf Arrangement: The leaves are arranged alternately along the stems.

Leaf Shape: The leaves are pinnately compound, consisting of lance-shaped leaflets. Each leaflet can measure 1-2 inches in length and 1 inch in width. Leaflets are widely spaced along the leaf stem.

Leaf Venation: The venation is generally parallel in the individual leaflets.

Leaf Margin: The leaflets have serrated or finely toothed margins.

Leaf Color: The leaves are typically green, and in colder seasons, they can develop shades of red or bronze. The color may vary between the top and underside of the leaves.

Flower Structure: The flowers are arranged in large, terminal clusters (panicles) that can measure 8 to 12 inches in length.

Flower Color: The small, star-shaped flowers are white, and they form dense, showy clusters.

Fruit: The fruit is a bright red berry-like drupe, usually produced in clusters.

Seed: Each drupe contains a single seed.

Stem: The stems are upright and woody, branching as they grow. Young branches may be reddish in color, old stems are brown and woody. Inner wood is yellow.

Hairs: The plant typically has smooth, hairless stems and leaves.

Height: Nandina domestica can reach a height of 4 to 8 feet, with a somewhat open and airy growth habit.

Nanadina aka "Heavenly Bamboo" is often used in landscaping but it has escaped into the wild.




Leaves are edible after boiling twice. Younger leaves are better than older ones.


Close-up of Nanadina leaf.


Younger portions of the plant stems have a reddish-purple color.


The pulp of Nanadina berries is edible but not overly flavorful. The seeds contain cyanide compounds and must be removed.




The woody trunks and older stems are peeled and whittled into flavorful toothpicks.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


First arriving to the United States in 1804 AD, Nanadina has become a very common landscaping plant in warmer areas due to its evergreen leaves, attractive red berries, ability to thrive in sunny and shady areas as well as not being susceptible to pests or infections. Birds eat the berries...which has led to this plant showing up in many places it hadn't been planted. Nanadina is equally home in a suburban yard or deep Texas woods, both of which are far from its native Asian homeland.

Like Pokeweed, the leaves of Nanadina must be boiled twice before eating. This removes its toxic compounds as well as tenderizes the leaves. However, the end flavor isn't as pleasing as Pokeweed.

There's some debate on the edibility of the berry pulp but the berry seeds are known to be mildly poisonous due to containing cyanide compounds. The pulp has been used to make jelly but other fruits are usually included for improved flavor.

For those of you who like flavored toothpicks, the woody portions of this plant can be whittled into aromatic toothpicks and "chewing sticks".

The yellow roots contain berberine which is a powerful, broad spectrum antibiotic and also used to dye wool. It also contains higenamine which displays a number of medicinal effects.



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Nasturtium

Scientific Name(s): Tropaeolum majus
Abundance: common
What: flowers and leaves
How: raw
Where: yards, flower beds
When: spring, summer
Nutritional Value: Vit. C

Leaf Arrangement: Leaves are alternately arranged along the stem, with some varieties having a nearly peltate (shield-like) appearance.

Leaf Shape: Circular to kidney-shaped, typically measuring 2 to 5 inches in diameter.

Leaf Venation: The venation pattern is orbicular, radiating from the leaf's central point.

Leaf Margin: Margins are smooth and entire.

Leaf Color: Bright green, sometimes with a slightly lighter or variegated appearance.

Flower Structure: Solitary on long stalks, five-petaled with a distinctive spur, each flower measuring about 1 to 2 inches in diameter.

Flower Color: Colors range from yellow to orange and red, often with a peppery flavor.

Fruit: Produces a three-segmented capsule, each segment containing a single seed.

Seed: Seeds are large, wrinkled, and beige or brown.

Stem: Stems are trailing or climbing, slender, and can be either smooth or slightly hairy.

Hairs: Stems and leaves may have fine hairs, giving them a slightly rough texture.

Height: Plant height varies depending on growing conditions, generally reaching 1 to 2 feet tall or sprawling wider when trailing.

Nasturtium flower


Nasturtium plant


Nasturtium flowers have a strong peppery-radish taste which really spices up a salad. They can also be added to assorted pickled foods for extra flavor. Blend some of the flowers into mayonnaise for spicy sandwich spread.

They make good companion plants for cabbage-family plants as they drive away harmful insects that want to munch on your plants. They will also help protect tomatoes, cucumbers and fruit trees.


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Nutsedge

Scientific name: Cyperaceae spp.
Abundance: plentiful
What: tubers, seeds
How: tubers and seeds can be eaten raw or cooked
Where: fields, lawns, marshes, woods, water
When: summer
Nutritional Value: seeds contain protein and carbohydrates, tubers contain starch
Dangers: Thoroughly wash any plants collected from water to remove harmful bacteria.

Leaf Arrangement: The leaves are arranged in a basal rosette pattern, emerging from the base of the plant.

Leaf Shape: The leaves are long, linear, and grass-like, typically measuring about 4 to 10 inches in length and 0.1 to 0.3 inches in width.

Leaf Venation: The venation is parallel, typical of grass-like plants.

Leaf Margin: The margins of the leaves are smooth (entire).

Leaf Color: The leaves are a bright green color.

Flower Structure: The flowers are small and clustered in umbrella-like inflorescences at the end of triangular stems.

Flower Color: The flowers are usually brownish or greenish.

Fruit: The plant produces small, round tubers at the ends of its roots, which are the "chufas" or "tiger nuts."

Seed: Seeds are not typically harvested or noted as a significant feature of this plant.

Stem: The stems are triangular in cross-section and erect. Corners of the triangle may be rounded to very sharp.

Hairs: There are no significant hairs on the leaves or stems.

Height: nutsedge typically grows to a height of about 1 to 3 feet.

One type of nutsedge.


Another type of nutsedge.


"Sedges Have Edges" meaning all nutsedges have triangular stalks.


Nutsedge seeds shaken from head of plant.


Nutsedge "nut" attached to root.


More nutsedge nuts.



Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


Sticking up like small palm trees, thick clusters of nutsedges spot the landscape...usually infuriating the landowner. They can range in size from just a few inches tall and as thin as a pencil lead to multiple feet high with stalks thicker than a pencil. All varieties have several things in common: sedges have edges meaning the stalks are always triangular with some being rounded and others have very sharp corners, the stalks are bare of leaves until the very top which makes me think they look like palm trees. They are almost impossible to eradicate from an area. Their habitats range from cracks in parking lots to yards and fields to into shallow water. Once they mature seed clusters will form on short stalks among the leaves at the top of the sedge in a bunch of different shapes.

Nutsedges were originals cultivated in ancient times as both a food and a source of fiber for paper (papyrus). Along with seeds at the top of the plant there are deposits of starch in pea-sized tubers along the roots. These must be carefully dug out of the ground as the "nuts" will tear away from the roots and remain in the ground if the nutsedge is pulled from the soil. Loose, sandy soil will have a large crop of these root nuts while heavy clay soils will have very few. They can be eaten raw or toasted.

The best "nuts" come from the Chufa Nutsedge (Cyperus esculentus var. sativus) which came originally from Africa but quickly spread through North America. Part of this spread is due to deer and turkeys loving these underground nuts and so one can buy bags of Chufa at larger hunting supply stores. Do not eat the purchased nuts as they may have been treated with a surface fungicide. These nuts are meant to be planted in late fall or early spring to grow a crop for the animals to eat starting in late summer.

Chufa nuts are also used to make the drink "Horchata de Chufa" by soaking the ground nuts in water the adding sugar and cinnamon. This is similar to almond milk.


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Ocotillo

Scientific Name(s): Fouquieria splendens
Abundance: common
What: flowers, seeds
How: flowers for tea; seeds are ground into flour
Where: southwest desert, hillsides, sunny, arid
When: flowers in late winter through spring, seeds spring to early summer
Nutritional Value: assorted vitamins from flowers, calories from seeds
Dangers: very thorny

Medicinal Summary:
Outer Skin - improves lymph flow, especially in the pelvic region of the body; expectorant (tisane)

Leaf Arrangement: Leaves are alternately arranged along the long, slender stems.

Leaf Shape: The leaves are small, ovate to lanceolate, typically about 0.5 to 3 inches long.

Leaf Venation: Leaves exhibit pinnate venation.

Leaf Margin: Margins are entire and smooth.

Leaf Color: A bright green, turning reddish in dry conditions.

Flower Structure: Flowers are tubular and grow in clusters at the stem tips.

Flower Color: Bright red to orange.

Fruit: Produces a small, dry, five-lobed fruit.

Seed: The seeds are tiny, encapsulated within the fruit.

Stem: Stems are woody, long, slender, and spiny, capable of reaching 15 to 20 feet in length.

Hairs: Leaves are generally smooth, without significant hairs.

Height: The plant can grow 15 to 20 feet tall, with its stems reaching vertically or spreading outward.   


Ocotillo in the southwest Texas.


Rain causes ocotillo to produce short-lived leaves. These pictures were taken in April, at the beginning of their flowering season.


Immature ocotillo flowers along with mature leaves.


Close-up of immature flower buds.


Close-up of ocotillo flowers.


Close-up of ocotillo stems along with Workman's Friend Barrier Skin Cream, a product made by the company for which used to work.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


During most of the year the spiny, leafless ocotillo are often mistaken for a tall (up to twenty feet!), thin cacti. However, soon after a good rain small, rounded leaves appear though they don't last long. Once things return to a more arid state these leaves leave (ha ha ha!). Late winter through spring the tips of ocotillo branches will blaze with clusters of tubular, red flowers. This is a sign hummingbirds are passing through! Ocotillos and hummingbirds have co-evolved to be food source and primary pollinator, with the blooms being timed to feed hummingbirds just as they migrate through that local. An ocotillo transplanted or raised from seed will continue to bloom at the same time as it would in its source location, regardless of length of day, temperatures, or other common triggers for flower production.

Being loaded with power-giving nectar, a handful of the open flowers creates a sweet tea. Immature buds will result in a tart flavor and using too many will result in an exceedingly tart tea that'll likely be undrinkable. Keep in mind you're stealing food from hummingbirds so please harvest responsibly and minimally. About a month and a half after the flowers drop the seeds will be ready to harvest. Traditionally they were pounded into powder then boiled to make a porridge.

Accord to Charles W. Kane, ocotillo "bark" or outer layer contains a number of medicinal terpenes that improve lymph flow, especially in the pelvic region of the body. The tea works as a weak expectorant to dislodge hard to move phlegm as well as adding moisture to dry coughs.


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Onion - Wild

Scientific name: Allium species
Abundance: plentiful
What: bulbs and young stems/leaves
How: raw or cooked as seasoning
Where: open, sunny areas
When: all year, more common in cool weather.
Nutritional Values: Vitamin C plus small amounts of other vitamins, minerals, some carbohydrates.
Other Uses: juice acts as a weak insect repellent
Dangers: Rain lilies (Zephyranthes stellaris) look identical to wild onions and can be fatal. Crows Poison (Nothoscordum bivalve) plants also look just like wild onion and may cause upset stomaches. Only wild onion smells like onion. If it smells like onion it is safe to eat, if it just smells like grass it's Rain Lily or Crow's Poison.

Leaf Arrangement: The leaves of wild onions are typically arranged in a basal rosette emerging directly from the bulb.

Leaf Shape: The leaves are long, linear, and hollow or tubular, typically measuring about 8 to 12 inches in length and 0.1 to 0.3 inches in width. Field garlic (Allium vineale) leaves will be U-shaped along their long length.

Leaf Venation: The venation is parallel, as is common in monocots like onions.

Leaf Margin: The margins of the leaves are entire, meaning they are smooth and unbroken.

Leaf Color: The leaves are usually a vibrant green, sometimes with a bluish or glaucous tint.

Flower Structure: The flowers are small and borne in clusters on top of a leafless stalk. The cluster, or inflorescence, is often spherical or umbrella-shaped.

Flower Color: Flower colors can vary but are often pink, purple, or white.

Fruit: The fruit is a small capsule, although wild onions are more commonly identified by their bulbs and foliage.

Seed: The seeds are black and typically found inside the small capsule fruits.

Stem: The flowering stem, or scape, is round, smooth, and erect, rising directly from the bulb and holding the flower cluster aloft.

Hairs: There are no hairs on the leaves or stems.

Height: Wild onions typically grow to a height of 4 to 18 inches, including the flower stalk.

A thick stand of wild onions. These are 12"-14" tall.


A few wild onions...with some poison ivy.


A bunch of invasive Field Garlic (Allium vineale) onions close to flowering.


A single wild onion plant.


Wild onion flowers and seeds.


Close-up of Wild Onion flowers and seeds.


Another type of wild onions flowering.


Wild onion on the Texas-New Mexico border.


Close-up of west Texas wild onion flower.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.



Wild onions form large beds of plants which drive out other plants. They are most common in cooler weather. The whole plant can be used same as chives, from the bulb to the tips of the green stems.

Larger wild onion stems can become too tough to eat unless they are boiled or stewed for a long time, but they tough ones can be easily determined when harvesting. If they are tough to cut/break then they'll be tough during eating unless cooked a long time.

The white flowers that they produce can also be eaten and give an interesting appearance to foods when the flowers are left raw. The flowers eventually turn into fairly hard, nut-like seeds that can also be eaten raw or cooked into dishes.

Wild onions can be dried for later use but be warned, if you dry them in a dehydrator your whole house will smell like onions for days.

There is a minimally toxic mimic of wild onion, which is called Crow's Poison (Nothoscordum bivalve). This plant look almost identical to a small wild onion but it lacks the onion/garlic smell when. Crushed Crow's Poison smell like grass whereas the wild onion smells like onion when crushed. The toxins in Crow's Poison are very weak and in a very low amount. You would have to eat a pound of the plant just to get a bad stomach. When dug up, Crow's Poison will have a cluster of attached bulbs underground.

Rain Lily (HIGHLY POISONOUS)


Rain Lily flowers (HIGHLY POISONOUS)




Crow's Poison (MILDLY POISONOUS)


Close-up of Crow's Poison flower (SLIGHTLY TOXIC).


Crow's Poison gets its name from the practice of mixing the mashed-up bulbs of this plant with a handful of grain which was then left out for crows to eat. The crows would get sick, some would die, and the other crows would realize they need to leave the grain of this farm alone.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.